Hello Today in Oum Walid kitchen
We will do almond cream pies
We will do almond cream pies
We will do almond cream pies
I'll use these templates
I'll use these templates
You can also use a larger or smaller size
You can also use a larger or smaller size
I'm going to make half of the ingredients, and to get a bigger amount, you multiply the amounts of cream
I'm going to make half of the ingredients, and to get a bigger amount, you multiply the amounts of cream
For the dough we need 125 g of soft margarine
1/2 Cup icing sugar 1 egg
1/2 Cup icing sugar 1 egg
A pinch of yeast chemical Flour
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Mix well 125g margraine soft with 1/2 cup of icing sugar and egg
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
Then add the flour (in batches) and a pinch of yeast and mix until you get a cohesive dough
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
We take a quantity of dough and put it in the mold and then form it with the fingers to take the shape of the mold, then remove the outer borders with a knife
Then we puncture the dough with a fork
Then we puncture the dough with a fork
Then we puncture the dough with a fork
Then we puncture the dough with a fork
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
For Almond Cream We need: 60 g margraine, 60 g sugar (1/2 Cup), 60 g chopped almonds (3/4 cup), 1 tablespoon flour and 1 egg
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Using the beater We mix 60 g margarine with 60 g of sugar and egg until we get a cream
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Then add 60 g chopped almonds and 1 tablespoon flour and continue mixing with a spoon
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
Fill the cream in the molds (this quantity fills half of the molds and we prepare another cream with the same ingredients to fill the rest of the molds) and decorate them with sliced almonds, and then put them in a hot oven to 180 degrees to take a golden color
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
We let them cool, then we pull them out of their mussels and cover them with jelly using a brush
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
Good appetite.
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